podcasts

Episode 39: Asymmetri-CAL

by Sara
west1This week’s episode includes the following segments: Ever-expanding Skill Set, The Back Porch, The Front Porch, and Gratitude Journal.

LISTEN:

rhubarbEver-expanding Skill Set

I’ve felt a bit uninspired using amaranth as an ingredient, and distracted with rhubarb from my mother’s garden.  This week, I took a break front the #bulkbinscal and tried a recipe for rhubarb cream pie.  It’s more fitting to call this a custard than a cream pie, but the results were delicious.  Look below for the recipe.  I need time to catch up on my plans for using amaranth flour and re-group, so I’m declaring June “wild card” month for the Bulk Bins Cook Along.  You might like to try some of the ingredients that have already been in the spotlight: January – lentils; February – oats; March – spices; April – rice: May – amaranth.  Or you could try something new.  Here’s a cheater-friendly strategy — try some of the items that don’t require cooking.  Granola, carob-covered cranberries, and peanut butter are just a few of the tempting treats you can find in the bulk bins.  Join in the fun and use #bulkbinscal when you post photographs on social media.  You can also post to the discussion thread on Ravelry for a chance to win a pattern of your choice.

Rhubarb Cream Pie

oven 350

Use your favorite pastry recipe to make a single pie crust.

In a large bowl, whisk together until frothy 3 large eggs, 4 tablespoons milk or cream, 1/2 teaspoon grated nutmeg, a dash of salt, 1/2 teaspoon vanilla, and up to 1 1/4 cup sugar.  (Note: You’ll need sugar to make the rhubarb palatable, but you can reduce the amount to about 3/4 cup if you’re trying to cut back on sugar.)  Stir in 4 cups of sliced fresh rhubarb.

Roll out the pie crust to a large, unwieldy shape.  Place in pie dish.  Pour in rhubarb mixture. Use an in-elegant technique to fold the outside edge of the pie crust inward over the rhubarb. It should look rustic. Brush the crust with cream or half and half and sprinkle with 1/8 of cup course sugar.

Bake about 45 minutes or until custard filling has completely set and crust is golden brown. Proceed to eat most of the pie and then fight your loved ones for the last slice.

west2The Back Porch

I’ve completed Tripartite, another dynamite pattern design by Stephen West.  I love this versatile, beautiful garment, which can be worn with a flowing drape and delicate collar; with a wide shawl collar and cropped bodice; with both armholes over the neck to make a cowl; and tied about the waist as a skirt.  I used lace weight yarn from Leading Men Fiber Arts in the seaweed colorway, US size 4 needles, and employed the double stitch to do short row shaping.

ikarus5The Front Porch

I’m very pleased to announce the first Yarns at Yin Hoo craft along in August. We’ll be embracing the beauty and versatility of asymmetrical design.  Here are the details:

  • You can knit, crochet, weave, or sew a garment or accessory to participate.
  • Asymmetrical may refer to the design, construction, or use of color.  If you can create an argument for asymmetry — you can enter the craft along.
  • A planning thread will open on June 1.
  • In mid-July, I’ll choose five lucky winners from the planning thread, who will each win a pattern by Simone Eich of WOLLWERK designs.  She has some fantastic patterns with asymmetrical flair.  Here’s a photo of my Ikarus shawl, a pattern I recommend.
  • From August 1 to September 26, we’ll craft along.  Post your completed projects in the FO thread for a chance at winning some fabulous prizes contributed by YAYH listeners.
  • Participants are invited to double / triple dip and find clever ways for their projects to count for as many contests and giveaways as possible.

Gratitude Journal

I’m grateful to the following listeners for contributing prizes for the FO thread of the Asymmetri-CAL.  In coming episodes, I will provide the details of their prize donations.  Please consider supporting their Etsy and brick-and-mortar locations.